Everything Jambalaya Recipe

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This recipe for Everything Jambalaya, by Dianne Skemp, is from Reth Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.

Directions:

Directions:

Cook rice to package directions.Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes. add sausage and cook 2 minutes more. Add onion, celery, pepper, bay leaf and cayenne. Saute vegetables 5 minutes, sprinkle with flour and cook 1-2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning and Worcestershire. Bring liquids to a boil and add shrimp. Simmer shrimp 5 minutes until pink and firm. Remove from heat. Ladle jambalaya into shallow bowls. Using an ice cream scoop place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle with salt, pepper, scallions and thyme leaves.

Number Of
Servings:

Number Of
Servings:

4

Preparation
Time:

Preparation
Time:

30 minutes

Personal
Notes:

Personal
Notes:

Love, Love this recipe, if you're not sure when you will be eating prepare this dish, and let simmer, and add the shrimp right before you eat, if you cook the shrimp too long it can get tough.

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